Complete works of the traditional practice of burning Ba in Qianjiang

bake the cake, with flour as the raw material and sesame seeds as the ingredient. Summer is the best season.

Authentic Huoshaoba is not the so-called "Huoshaoba" sold in the market now. The kind that comes out with a wok "kang" can only be called "dough cake" or "sesame cake" to be exact. And the authentic baked rice cake, even in the countryside, is hard to see now. Fortunately, my hometown, Zhugen Beach, is still "full of local flavor". Every summer when I go back, I can enjoy the real fire.

what's the real fire? Speaking of which, Langs are afraid to drool. It means "the shell is burnt, the meat inside is soaked, the smell is fragrant, and the taste is delicious." The main characteristics are as follows: 1. The quality and flavor of shell and meat are very different, and they can be taken by different people; 2. It can not only be used as a staple food, but also as a snack. 3, the hot food tastes more "loose", and the cold food "Fennasha" has a different aftertaste; 4, can withstand long-term storage, and generally will not be "suffocating" for two or three days in summer.

to achieve such an effect, a clever woman can't do it. I am a clumsy man, but I am keen on food, and I actually learned a few things. Here, we will collect and sort out the main points of making baked rice cakes as follows:

There are at least three key points that must be grasped, and you will have experience after several times of practice.

first of all, fermentation, so "old noodles" must be used. If you use the popular baking powder, you can also make it, but the flavor is far from it. The so-called "old noodles" are actually very simple, that is, the dough that was "made" last time left a fist big and was kept in a bowl in a cool and ventilated place, taking care not to mildew. Good "old noodles", whether soft or hard, as long as the color is not dark and smells sour, it proves that yeast is normal.

The second step is dough making, which should be divided into four steps, and the "degree" of each step should be mastered. The first step is to "soak the old face". Soak the reserved "old noodles" with a large bowl of warm water (not to burn your hands) to make them fully dissolve; The second step is called "thin paste". Add some water to the melted flour paste, and add a small amount of flour, accounting for about one tenth of the total amount, stir well, and conduct initial fermentation for about one hour, taking the surface as full of bubbles; The third step is to mix dough. The dough should be sticky, which is harder than the dough of steamed buns. Take kneading dough "live" as a measure. (In the old society, there was no harm in using the metaphor that "a woman who can't die rubs her face". ) Then make the dough into a round shape with a diameter of four or five inches and a thickness of one and a half inches. Conditional, but also to both sides with sesame seeds; Those who like sweets can put some sugar; The fourth step is to make noodles. Spread the prepared Baba on the panel, cover it with a wet cloth, and make "dough". Hair time depends on the temperature, and it usually takes two to three hours in summer. If the temperature is low and in a hurry, you can take measures to increase the temperature. The hair surface is measured by cutting open the honeycomb pores.

the last point, which is also crucial, is "burning". Before the fire, put it in the cooking pot to "dry the kang". The kang is half-baked and both sides are "dead". This way, the hand will not deform and will not get dusty when burning. The "fire" used to burn Baba must be the straw of crops such as sorghum, millet and wheat, commonly known as "firewood", and the "ash fire" left after the open flame burns is also called grass charcoal fire. Put the Baba that has passed the kang in a rice cooker, or in a stove chamber, or in an "ash pond", and directly simmer the ash fire on Baba. It takes about an hour to burn. Experienced people will know whether it is ripe or not by tapping it, which is similar to picking watermelons. It's a matter of breaking it and not seeing it at all.

only by doing this can you be called an authentic burning cake.